MFR PAPER 1355 Composition of the Edible Portion of Raw (Fresh or Frozen) Crustaceans, Finfish, and Mollusks. IV. Vitamins VIRGINIA D. SIDWELL, AUDREY L. LOOMIS, PAULINE R. FONCANNON, and DAVID H. BUZZELL ABSTRACT-This report summarizes data from 157 publications referring to the vitamin content of commonly eaten seafoods. Included are references to vitamins A, D, and E, choline, ascorbic acid, inostitol, biotin, thiamin, riboflavin, niacin, pyridoxine, folic acid, vitamin B 12 , and pantothenic acid. INTRODUCTION In Part I, Sidwell et al. (1974) de- scribed the data bank being established at the Southeast Fisheries Center Col- lege Park Laboratory I of the National Marine Fisheries Service, NOAA, Col- lege Park, Md. The objectives of the data bank project are: I) To develop a comprehensive, systematic data re- trieval system containing available in- formation on the chemical and nutri- tional composition of fish and fishery products; 2) to publish information on the nutrients found in fishery products based on a wide survey of the literature and 3) to point out aspects of chemical composition of fish which need further investigation. Part I also summarized the data on the content of protein, fat, moisture, ash, carbohydrate, energy (calories), and cholesterol in com- monly eaten seafoods. In Part II, Sidwell et al. (1977) re- viewed the data on the concentration of sodium, potassium, calcium, phospho- rus, chlorine, and magnesium found in edible portions of seafood. In Part III, Sidwell et al. (1978) as- 'Relocated in 1978. this is now the Charleston Laboratory, Southeast Fisheries Center,' NMFS. NOAA, P.O. Box 12607, Charleston. SC 29412. December /978 sembled the data from literature on the concentrations of various microele- ments (trace elements) in seafood. This paper, Part I V, summarizes the data on the various vitamins in fish and shellfish muscle. There is a need in the medical community for such informa- tion, e.g., in the evaluation of nutri- tional aspects and in the calculation of special diets. Industry can use the data to encourage the use of nutritional labeling. And the nutrition-conscious consumer wants to know the nutritional aspects of fish. RESULTS AND DISCUSSION In this report we assembled, from 157 references, data on the vitamins present in the flesh of 140 different species of aquatic animals. The averages and ranges for each vi- tamin were calculated from the data re- ported by various investigators. These data were in the form of an average based on multiple determinations, or were reported as individual values from which an average could be calculated. Regardless, only averages were used to calculate the overall average, standard error of the mean, and range appearing in Tables I and 2. With the aforemen- tioned statistics is the number of aver- ages used to make the statistical calcu- lations. A limited number of analyses are available for many species of finfish or shellfish listed in Tables I and 2. A number of commonly caught species have not been analyzed for vitamin con- tent. Wherever the infomlation for a specific fish and/or vitamin is limited, the recorded value should be regarded only as an estimate of what can be ex- pected. More data are necessary to ob- tain a value that has a higher degree of reliability. As noted in Tables I and 2, the range of values for each of the vitamins in the flesh of the same species of animal is quite large. A portion of this variation within each species is undoubtedly as- sociated with seasonal and biological differences, e.g., size of the animal, its age, sex, degree of sexual maturation, and method of handling the fish after it left the water and before the flesh was analyzed for the various vitamins. Also, some of the variation may be re- lated to the technique used in the prep- aration of the sample before it is analyzed or the method of analysis used by the investigator. Virginia D. Sidwell, Audrey L. Loo- mis, Pauline R. Foncannon, and David H. Buzzell are with the Charleston Laboratory, Southeast Fisheries Center, National Marine Fisheries Service, NOAA, P. O. Box 12607, Charleston, SC 29412.
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MFR PAPER 1355
Composition of the Edible Portion of Raw (Fresh or Frozen)Crustaceans, Finfish, and Mollusks. IV. Vitamins
VIRGINIA D. SIDWELL, AUDREY L. LOOMIS,PAULINE R. FONCANNON, and DAVID H. BUZZELL
ABSTRACT-This report summarizes data from 157publications referring to thevitamin content of commonly eaten seafoods. Included are references to vitaminsA, D, and E, choline, ascorbic acid, inostitol, biotin, thiamin, riboflavin, niacin,pyridoxine, folic acid, vitamin B 12 , and pantothenic acid.
INTRODUCTION
In Part I, Sidwell et al. (1974) described the data bank being establishedat the Southeast Fisheries Center College Park Laboratory I of the NationalMarine Fisheries Service, NOAA, College Park, Md. The objectives of thedata bank project are: I) To develop acomprehensive, systematic data retrieval system containing available information on the chemical and nutritional composition of fish and fisheryproducts; 2) to publish information onthe nutrients found in fishery productsbased on a wide survey of the literatureand 3) to point out aspects of chemicalcomposition of fish which need furtherinvestigation. Part I also summarizedthe data on the content of protein, fat,moisture, ash, carbohydrate, energy(calories), and cholesterol in commonly eaten seafoods.
In Part II, Sidwell et al. (1977) reviewed the data on the concentration ofsodium, potassium, calcium, phosphorus, chlorine, and magnesium found inedible portions of seafood.
In Part III, Sidwell et al. (1978) as-
'Relocated in 1978. this is now the CharlestonLaboratory, Southeast Fisheries Center,' NMFS.NOAA, P.O. Box 12607, Charleston. SC 29412.
December /978
sembled the data from literature on theconcentrations of various microelements (trace elements) in seafood.
This paper, Part I V, summarizes thedata on the various vitamins in fish andshellfish muscle. There is a need in themedical community for such information, e.g., in the evaluation of nutritional aspects and in the calculation ofspecial diets. Industry can use the datato encourage the use of nutritionallabeling. And the nutrition-consciousconsumer wants to know the nutritionalaspects of fish.
RESULTS AND DISCUSSION
In this report we assembled, from157 references, data on the vitaminspresent in the flesh of 140 differentspecies of aquatic animals.
The averages and ranges for each vitamin were calculated from the data reported by various investigators. Thesedata were in the form of an averagebased on multiple determinations, orwere reported as individual values fromwhich an average could be calculated.Regardless, only averages were used tocalculate the overall average, standarderror of the mean, and range appeari ngin Tables I and 2. With the aforementioned statistics is the number of aver-
ages used to make the statistical calculations.
A limited number of analyses areavailable for many species of finfish orshellfish listed in Tables I and 2. Anumber of commonly caught specieshave not been analyzed for vitamin content. Wherever the infomlation for aspecific fish and/or vitamin is limited,the recorded value should be regardedonly as an estimate of what can be expected. More data are necessary to obtain a value that has a higher degree ofreliability.
As noted in Tables I and 2, the rangeof values for each of the vitamins in theflesh of the same species of animal isquite large. A portion of this variationwithin each species is undoubtedly associated with seasonal and biologicaldifferences, e.g., size of the animal, itsage, sex, degree of sexual maturation,and method of handling the fish after itleft the water and before the flesh wasanalyzed for the various vitamins.Also, some of the variation may be related to the technique used in the preparation of the sample before it isanalyzed or the method of analysis usedby the investigator.
Virginia D. Sidwell, Audrey L. Loomis, Pauline R. Foncannon, andDavid H. Buzzell are with theCharleston Laboratory, SoutheastFisheries Center, National MarineFisheries Service, NOAA, P. O. Box12607, Charleston, SC 29412.
Table I lists the values for the fatsoluble vitamins A, D, and E, and thewater soluble vitamins choline, ascorbic acid, inositol, and biotin. Theamount of vitamin A in the flesh isassociated with the amount of fat present in the flesh. Dark flesh is higher infat than the light; therefore, there ismore vitamin A in the dark meat. Vitamin A is not synthesized by the aquaticanimal, but is derived from the carotenein its foods. If the whole mollusk isused in the analyses, the amount of vitamin A will be influenced by theplankton in the intestinal tract of theanimal.
So little data are reported on theamount of vitamin E present in the fleshof finfish or shellfish that no conclusioncan be made. There is little evidencethat more vitamin E is present in theflesh of the fatty fish.
The information on the three B-vitamins-choline, inositol, and biotinis minimal. As noted in Table I, rawfish flesh does contain varying amountsof vitamin C. In some fish, the amountsare large enough that one serving (100 gor 3.5 ounce) will make a sizable contribution to a person's daily requirement, ranging from 30 mg to 100 mgdepending upon a person's body size.
Of the B-vitamins listed in Table 2,riboflavin and niacin are present in significant amounts; therefore, a servingof fish will contribute considerably to aperson's daily needs. Thiamin contentis found in notably lesser amounts.Mollusks, especially oysters, are rich inVitamin B 12'
The data summarized in this reportwill provide the medical communitywith an estimate of the various vitaminsfound in seafoods for the calculations ofspecial diets. The information will bealso appreciated by those concernedwith consumer education.
LITERATURE CITED
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Continued on page /4.
Marine Fisheries Review
Table 1.-Composltion of the edible portion of raw (fresh or frozen) crustaceans, finfish, and mOllusks. IV. Vitamins: A, 0, E, choline, ascorbic acid,Inositol, and biotin.
Table 2.-Composltlon of the edible portion of raw (fresh or frozen) crustaceans, finfish, and mollusks. IV. Vitamins: Thiamin, riboflavin, niacin,pyridoxine, folic acid. B'2, and pantothenic acid.
1Average of the means.2Range of the means.3Number of mean values.
LITERATURE CITATIONS continued.
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14
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MFR Paper 1355. From Marine Fisheries Review, Vol. 40, No. 12, December1978. Copies of this paper, in limited numbers, are available from D822, UserServices Branch, Environmental Science Information Center, NOAA, Rockville,MD 20852. Copies of Marine Fisheries Review are available from the Superintendent of Documents, U.S. Government Printing Office, Washington, DC20402 for $1. 10 each.